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Method

1 Cover the noodles with boiling water and soak for 8-10 minutes, until tender. Drain, run under cold water until cooled, then set aside. Meanwhile, cook the beans in salted, boiling water for 2 minutes. Add the carrots and cook for 1 minute more, then drain and rinse under cold water, until cooled; pat dry on kitchen paper and set aside.

2 Mix all of the dressing ingredients together with 2 tbsp warm water and set aside with the vegetables.

3 Heat the oil in a wok or large frying pan. Add the lemongrass and sauté for 2 minutes. Add the prawns and cook for 2-3 minutes, until opaque and starting to clump together. Spread over a large platter, or divide among shallow bowls, with the noodles. Pour over the dressing and top with the chilli, herbs, beans and carrots. Serve with the baby gem lettuce leaves for wraps, if using.